Flank Steak In Fajita Marinade
Flank Steak In Fajita Marinade Image

Flank Steak In Fajita Marinade

Marinating the beef simply seals in the great flavors, both spicy and cool, in these steak fajitas.

6
servings
30 min
PREP TIME
04 hrs 40 min
TOTAL TIME

Ingredients

Marinade

1/2 cup lime juice

1/2 cup vegetable oil

1/3 cup chopped onion

1/4 cup chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon freshly grated lime zest

1 teaspoon finely chopped seeded jalapeño chile pepper

1/4 teaspoon coarse ground pepper

Fajitas

1 1/2 pounds beef flank steak or skirt steak

1 tablespoon Land O Lakes® Butter

1 medium green bell pepper, cut into 2x1/4-inch strips

1 medium onion, cut into 1/4-inch slices

12 (8-inch) flour tortillas, warmed

 

Sour cream, if desired

Guacamole, if desired

How to make

  1. STEP 1

    Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.

  2. STEP 2

    Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, 10-12 minutes or until desired doneness. Place onto cutting board; slice across grain into 1/4-inch slices.

  3. STEP 3

    Meanwhile, melt butter in 8-inch skillet until sizzling; add green pepper and onion. Cook over medium-high heat, stirring occasionally, 6-8 minutes or until vegetables are crisply tender. 

  4. STEP 4

    To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.

Nutrition

580Calories
27Fat (mg)
60Cholesterol (mg)
400Sodium (mg)
43Carbohydrates (g)
3Dietary Fiber
38Protein (g)

Reviews

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  June 01, 2009

My husband and I LOVED this recipe! Very easy to make. We had been searching for a really good fajita recipe, and this is pretty darn close. Next time, I would definitely add some salt to the marinade, as well as a couple of minced garlic cloves. And we added more peppers and onions than the recipe called for, and then cooked them in a "basket" on the grill. Mmmmmm!!!!

— says Vicki
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